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1 00:00:01,040 00:00:04,120 MAEVE O'MEARA: It's French Week on The Chefs' Line, and tonight... MAEVE O'MEARA: It's French Week on The Chefs' Line, and tonight...
2 00:00:04,320 00:00:05,200 Yay! Yay!
3 00:00:05,400 00:00:08,919 ..we're taking on the classic French dish omelette. ..we're taking on the classic French dish omelette.
4 00:00:09,119 00:00:10,119 Oh, yeah. Oh, yeah.
5 00:00:10,320 00:00:14,439 Made from beaten eggs - fried and folded around a filling - Made from beaten eggs - fried and folded around a filling -
6 00:00:14,640 00:00:17,039 omelettes should be fluffy on the inside omelettes should be fluffy on the inside
7 00:00:17,239 00:00:19,920 and perfectly pale on the outside. and perfectly pale on the outside.
8 00:00:20,120 00:00:20,920 Voila. Voila.
9 00:00:21,120 00:00:23,280 Some of Australia's best home cooks Some of Australia's best home cooks
10 00:00:23,480 00:00:25,839 will be putting their culinary skills to the test will be putting their culinary skills to the test
11 00:00:26,039 00:00:29,160 against hatted French restaurant Bistro Rex. against hatted French restaurant Bistro Rex.
12 00:00:29,359 00:00:31,079 It's very, very, very French. It's very, very, very French.
13 00:00:31,280 00:00:33,479 And tonight, our home cooks are facing And tonight, our home cooks are facing
14 00:00:33,679 00:00:37,159 the second stop in their chefs' line, station chef Joshua. the second stop in their chefs' line, station chef Joshua.
15 00:00:38,359 00:00:40,439 Yeah! There we go. Nice one. Yeah! There we go. Nice one.
16 00:00:40,640 00:00:42,840 As the week progresses, As the week progresses,
17 00:00:43,039 00:00:45,840 the competition will escalate in difficulty the competition will escalate in difficulty
18 00:00:46,039 00:00:47,920 from the apprentice, all the way... from the apprentice, all the way...
19 00:00:48,119 00:00:49,960 What are we? ALL: Trained professionals. What are we? ALL: Trained professionals.
20 00:00:50,159 00:00:51,679 (LAUGHS) That's right. (LAUGHS) That's right.
21 00:00:51,880 00:00:53,479 ..to the head chef. ..to the head chef.
22 00:00:54,679 00:00:57,320 Whose omelette will win them the chance Whose omelette will win them the chance
23 00:00:57,520 00:01:01,119 to reach the end of The Chefs' Line? to reach the end of The Chefs' Line?
24 00:01:08,079 00:01:10,519 It's French Week in The Chefs' Line kitchen It's French Week in The Chefs' Line kitchen
25 00:01:10,719 00:01:15,920 and tonight we're going back to basics with the omelette. and tonight we're going back to basics with the omelette.
26 00:01:16,120 00:01:19,560 Head chef Jo, Bistro Rex, thanks for coming back. Head chef Jo, Bistro Rex, thanks for coming back.
27 00:01:19,760 00:01:21,039 Thank you. Thanks for having us. Thank you. Thanks for having us.
28 00:01:21,239 00:01:24,280 Well, it's 1-0 to Bistro Rex this week. Well, it's 1-0 to Bistro Rex this week.
29 00:01:24,480 00:01:26,840 The best plate on the pass... The best plate on the pass...
30 00:01:28,120 00:01:30,439 ..is the moules-frites. ..is the moules-frites.
31 00:01:30,640 00:01:32,799 (CHEFS CHEER) (CHEFS CHEER)
32 00:01:34,799 00:01:37,240 Do you reckon the restaurant's omelette can win for you tonight? Do you reckon the restaurant's omelette can win for you tonight?
33 00:01:37,439 00:01:40,079 Well, I hope so. We cook enough of them at the restaurant so... Well, I hope so. We cook enough of them at the restaurant so...
34 00:01:40,280 00:01:41,680 (ALL LAUGH) (ALL LAUGH)
35 00:01:41,879 00:01:43,439 Who's next in line from Bistro Rex? Who's next in line from Bistro Rex?
36 00:01:43,640 00:01:45,439 Josh, our station chef. Josh, our station chef.
37 00:01:45,640 00:01:49,079 Hi, Joshua. So, what do you normally make at the restaurant? Hi, Joshua. So, what do you normally make at the restaurant?
38 00:01:49,280 00:01:50,960 I normally make all the pastry in the morning. I normally make all the pastry in the morning.
39 00:01:51,159 00:01:52,039 Oh. Oh.
40 00:01:52,240 00:01:55,879 Well, good luck, station chef Josh. Please step up to the bench. Well, good luck, station chef Josh. Please step up to the bench.
41 00:01:57,159 00:02:01,040 Home cooks, you all look rested and ready to go! Home cooks, you all look rested and ready to go!
42 00:02:01,239 00:02:03,799 A classic omelette should be light and fluffy A classic omelette should be light and fluffy
43 00:02:04,000 00:02:08,960 with a smooth surface, and requires perfect timing and a deft touch. with a smooth surface, and requires perfect timing and a deft touch.
44 00:02:09,159 00:02:12,919 And Dan will be the man to please tonight as he is our blind judge. And Dan will be the man to please tonight as he is our blind judge.
45 00:02:13,120 00:02:15,800 So, off you go out the back so you can't tell who's cooking what. So, off you go out the back so you can't tell who's cooking what.
46 00:02:16,000 00:02:18,000 Au revoir. (LAUGHS) Au revoir. (LAUGHS)
47 00:02:18,199 00:02:20,439 Well, I'm sure you've got some great fillings planned, Well, I'm sure you've got some great fillings planned,
48 00:02:20,639 00:02:23,000 but please don't forget about that omelette. but please don't forget about that omelette.
49 00:02:23,199 00:02:24,520 So, good luck. So, good luck.
50 00:02:28,159 00:02:30,199 Station chef Josh, home cooks, Station chef Josh, home cooks,
51 00:02:30,400 00:02:33,520 you only have 45 minutes to nail these omelettes. you only have 45 minutes to nail these omelettes.
52 00:02:33,719 00:02:35,159 Let's cook! Let's cook!
53 00:02:50,159 00:02:53,120 What a perfect challenge to set for French Week. What a perfect challenge to set for French Week.
54 00:02:53,319 00:02:55,920 The omelette is the litmus test for all good cooks. The omelette is the litmus test for all good cooks.
55 00:02:56,120 00:02:57,719 And there's a real art to it. And there's a real art to it.
56 00:02:57,920 00:03:00,599 We don't want too much colour on the egg on the outside, We don't want too much colour on the egg on the outside,
57 00:03:00,800 00:03:03,639 it's got to have that lovely pale, light, fluffy texture. it's got to have that lovely pale, light, fluffy texture.
58 00:03:03,840 00:03:05,639 I think that's what Dan will be looking for. I think that's what Dan will be looking for.
59 00:03:10,080 00:03:12,240 So, tonight, I'm making the priest's omelette, So, tonight, I'm making the priest's omelette,
60 00:03:12,439 00:03:15,800 which is omelette du monde, omelette du pretre. which is omelette du monde, omelette du pretre.
61 00:03:16,000 00:03:20,479 And it's an omelette with a scampi sauce And it's an omelette with a scampi sauce
62 00:03:20,680 00:03:23,560 and some lovely fresh truffle on the top. and some lovely fresh truffle on the top.
63 00:03:23,759 00:03:25,319 I'm from France originally, I'm from France originally,
64 00:03:25,520 00:03:27,879 I've been living here for about 13 years. I've been living here for about 13 years.
65 00:03:28,079 00:03:31,719 I grew up in a family where food was definitely important I grew up in a family where food was definitely important
66 00:03:31,920 00:03:34,199 and I think I started from very early and I think I started from very early
67 00:03:34,400 00:03:37,280 wanting to experiment in the kitchen because of that. wanting to experiment in the kitchen because of that.
68 00:03:37,479 00:03:41,560 So, I'm preparing a combination of tomato, So, I'm preparing a combination of tomato,
69 00:03:41,759 00:03:45,199 fennel, carrot, fennel, carrot,
70 00:03:45,400 00:03:47,360 onion and shallots. onion and shallots.
71 00:03:47,560 00:03:49,199 (SNIFFLES ) Ooh! (SNIFFLES ) Ooh!
72 00:03:52,159 00:03:53,439 I'm crying. I'm crying.
73 00:03:53,639 00:03:54,960 Which I'm going to saute. Which I'm going to saute.
74 00:03:55,159 00:03:58,719 And I'm going to add the scampi shells to this, And I'm going to add the scampi shells to this,
75 00:03:58,920 00:04:01,400 and that's going to make the base of the sauce. and that's going to make the base of the sauce.
76 00:04:02,639 00:04:06,680 She's got lovely scampi down there. Yeah. Her station looks fantastic. She's got lovely scampi down there. Yeah. Her station looks fantastic.
77 00:04:08,319 00:04:12,240 So, for the scampi, I'm going to use a big pot of boiling water So, for the scampi, I'm going to use a big pot of boiling water
78 00:04:12,439 00:04:14,120 with lots of salt in it. with lots of salt in it.
79 00:04:16,040 00:04:21,120 The scampi are very delicate, so they need to be cooked just right. The scampi are very delicate, so they need to be cooked just right.
80 00:04:21,319 00:04:24,040 If they're undercooked, they're going to be gelatinous If they're undercooked, they're going to be gelatinous
81 00:04:24,240 00:04:25,680 and not very palatable. and not very palatable.
82 00:04:25,879 00:04:29,480 And if they're overcooked, the flesh is just going to fall apart. And if they're overcooked, the flesh is just going to fall apart.
83 00:04:31,319 00:04:33,040 OK, they're ready to come out now. OK, they're ready to come out now.
84 00:04:36,480 00:04:39,759 Come here, little guys. Oh, hello. Come here, little guys. Oh, hello.
85 00:04:43,680 00:04:44,959 What do you love about this dish? What do you love about this dish?
86 00:04:45,159 00:04:48,600 The scampi flavour is just stunning. Yep. Yeah, absolutely. The scampi flavour is just stunning. Yep. Yeah, absolutely.
87 00:04:48,800 00:04:50,079 So, that's what I want to get. So, that's what I want to get.
88 00:04:50,279 00:04:52,639 I want to get as much flavour out of these babies into that sauce. I want to get as much flavour out of these babies into that sauce.
89 00:04:52,840 00:04:55,560 And of course it's always the heads that have the most flavour. And of course it's always the heads that have the most flavour.
90 00:04:55,759 00:04:57,680 Yes, so, there's no waste. Yes, so, there's no waste.
91 00:04:57,879 00:04:59,800 I struggled a lot with getting the scampi out. I struggled a lot with getting the scampi out.
92 00:05:00,000 00:05:02,519 Don't ever put the blade towards your finger. Don't ever put the blade towards your finger.
93 00:05:02,720 00:05:05,399 Luckily, Melissa jumps in and gives me a very great tip. Luckily, Melissa jumps in and gives me a very great tip.
94 00:05:05,600 00:05:07,959 Just be super-careful because the shell is quite thick. Just be super-careful because the shell is quite thick.
95 00:05:08,160 00:05:10,040 So, what you want to do is score down the middle, So, what you want to do is score down the middle,
96 00:05:10,240 00:05:11,519 the underside, with the knife. the underside, with the knife.
97 00:05:11,720 00:05:13,480 Just use the back of your hand to lightly break it, Just use the back of your hand to lightly break it,
98 00:05:13,680 00:05:15,639 but never put your fingers in the way. but never put your fingers in the way.
99 00:05:15,839 00:05:17,600 Crack from the inside and peel it that way. Crack from the inside and peel it that way.
100 00:05:17,800 00:05:19,360 Hopefully I've got it. OK. Hopefully I've got it. OK.
101 00:05:26,879 00:05:30,519 Tonight, I'm going to make a smoked salmon omelette, Tonight, I'm going to make a smoked salmon omelette,
102 00:05:30,720 00:05:33,560 served with green dressing. served with green dressing.
103 00:05:33,759 00:05:40,079 I learnt how to make omelette by watching my mum when I was a kid. I learnt how to make omelette by watching my mum when I was a kid.
104 00:05:40,279 00:05:47,560 It kind of brings me closer to my childhood, to my mum. It kind of brings me closer to my childhood, to my mum.
105 00:05:47,759 00:05:52,519 I'm going to start with making the green dressing. I'm going to start with making the green dressing.
106 00:05:52,720 00:05:56,120 Some fresh herbs - fresh coriander, parsley. Some fresh herbs - fresh coriander, parsley.
107 00:05:56,319 00:05:59,000 Basil, two cloves of garlic. Basil, two cloves of garlic.
108 00:05:59,199 00:06:03,120 Salt, pepper, apple cider vinegar Salt, pepper, apple cider vinegar
109 00:06:03,319 00:06:05,040 and some lemon juice, and some lemon juice,
110 00:06:05,240 00:06:07,319 and blend them. and blend them.
111 00:06:10,000 00:06:13,360 It has to be like an emulsion basically. It has to be like an emulsion basically.
112 00:06:18,959 00:06:21,199 Mmm. Mmm.
113 00:06:21,399 00:06:23,639 It smells very green, very nice. It is very green. It smells very green, very nice. It is very green.
114 00:06:23,839 00:06:25,279 Very green. Very green.
115 00:06:31,399 00:06:36,840 Tonight, I'm making smoked salmon omelette bene, Tonight, I'm making smoked salmon omelette bene,
116 00:06:37,040 00:06:38,560 so eggs benedict omelette. so eggs benedict omelette.
117 00:06:38,759 00:06:42,600 I especially love French food for the fact it's quite indulgent. I especially love French food for the fact it's quite indulgent.
118 00:06:42,800 00:06:45,720 I love the chicken dishes, the beef, I love the chicken dishes, the beef,
119 00:06:45,920 00:06:51,279 the butter, eggs, all those bad things that just taste so good. the butter, eggs, all those bad things that just taste so good.
120 00:06:54,360 00:06:57,680 To make the omelette, the first thing I do is separate the eggs, To make the omelette, the first thing I do is separate the eggs,
121 00:06:57,879 00:07:00,759 beat the whites till they're thick and fluffy, beat the whites till they're thick and fluffy,
122 00:07:00,959 00:07:03,560 and gently beat the yolks till they're broken up. and gently beat the yolks till they're broken up.
123 00:07:06,279 00:07:10,720 To make the creme fraiche filling, you take creme fraiche... To make the creme fraiche filling, you take creme fraiche...
124 00:07:12,519 00:07:14,800 ..gently fry off some capers. ..gently fry off some capers.
125 00:07:16,160 00:07:17,439 Let them cool down a bit, Let them cool down a bit,
126 00:07:17,639 00:07:20,120 because you don't want to split the creme fraiche. because you don't want to split the creme fraiche.
127 00:07:22,000 00:07:25,439 Add them once they're cooled off, with salt and pepper. Add them once they're cooled off, with salt and pepper.
128 00:07:26,720 00:07:27,800 Jacinta. Hello. Jacinta. Hello.
129 00:07:28,000 00:07:30,920 Eggs bene. Yeah, well, eggs bene omelette. Eggs bene. Yeah, well, eggs bene omelette.
130 00:07:31,120 00:07:34,720 I can see that you've separated the yolks and the whites. I can see that you've separated the yolks and the whites.
131 00:07:34,920 00:07:38,360 You can get the eggs fluffier on their own, You can get the eggs fluffier on their own,
132 00:07:38,560 00:07:39,840 without the yolks, without the yolks,
133 00:07:40,040 00:07:45,840 and I find it makes a nice high, fluffy, delicious omelette. and I find it makes a nice high, fluffy, delicious omelette.
134 00:07:49,519 00:07:51,639 MAEVE O'MEARA: With Bistro Rex leading 1-0, MAEVE O'MEARA: With Bistro Rex leading 1-0,
135 00:07:51,840 00:07:57,040 the pressure is on our home cooks tonight to beat station chef Joshua. the pressure is on our home cooks tonight to beat station chef Joshua.
136 00:07:57,240 00:07:59,879 My station chef Joshua has been at Bistro Rex My station chef Joshua has been at Bistro Rex
137 00:08:00,079 00:08:01,360 for the past eighteen months. for the past eighteen months.
138 00:08:01,560 00:08:04,800 He's observant and he understands what we're doing in the kitchen. He's observant and he understands what we're doing in the kitchen.
139 00:08:05,000 00:08:08,319 I have every confidence that Josh will be able to I have every confidence that Josh will be able to
140 00:08:08,519 00:08:10,160 pull off a perfect omelette. pull off a perfect omelette.
141 00:08:11,800 00:08:13,399 Tonight, I'm making a spanner crab omelette Tonight, I'm making a spanner crab omelette
142 00:08:13,600 00:08:14,879 with chargrilled broccolini. with chargrilled broccolini.
143 00:08:15,079 00:08:17,360 At the restaurant I don't really make this often, At the restaurant I don't really make this often,
144 00:08:17,560 00:08:21,519 but I see it done every day for lunch service, dinner service. but I see it done every day for lunch service, dinner service.
145 00:08:21,720 00:08:25,120 I think the hardest part with the omelette is there's nowhere to hide. I think the hardest part with the omelette is there's nowhere to hide.
146 00:08:25,319 00:08:27,399 It's also the fact that there's five different elements It's also the fact that there's five different elements
147 00:08:27,600 00:08:29,639 that all have to be up on the pass at the same time. that all have to be up on the pass at the same time.
148 00:08:29,839 00:08:31,120 JO: It is nerve-racking. JO: It is nerve-racking.
149 00:08:31,319 00:08:33,840 At least you're relieved now because you've watched me. At least you're relieved now because you've watched me.
150 00:08:34,039 00:08:36,000 Like, you have an idea. Still nerve-racking. Like, you have an idea. Still nerve-racking.
151 00:08:36,200 00:08:39,240 But Joshy's going to get himself set up. But Joshy's going to get himself set up.
152 00:08:39,440 00:08:42,320 First with the shellfish oil, I roast off the prawn heads, First with the shellfish oil, I roast off the prawn heads,
153 00:08:42,519 00:08:44,360 make sure they're nice and red. make sure they're nice and red.
154 00:08:44,559 00:08:46,000 It brings out the real colour to it. It brings out the real colour to it.
155 00:08:47,519 00:08:50,639 I then take them out of the oven, I smash them up, add some water. I then take them out of the oven, I smash them up, add some water.
156 00:08:51,960 00:08:53,799 Not too much water, Joshy. Not too much water, Joshy.
157 00:08:54,879 00:08:57,720 In a pot I've actually sauteed some mirepoix, In a pot I've actually sauteed some mirepoix,
158 00:08:57,919 00:09:00,279 which is, like, a basic mix of onion, carrot and celery. which is, like, a basic mix of onion, carrot and celery.
159 00:09:01,679 00:09:03,240 Added the prawn heads to the oil. Added the prawn heads to the oil.
160 00:09:03,440 00:09:05,879 Let that simmer because it's going to take about half an hour. Let that simmer because it's going to take about half an hour.
161 00:09:06,080 00:09:07,480 Smells good, Joshy! Smells good, Joshy!
162 00:09:11,519 00:09:13,519 Yeah, you might be better off on the board. Yeah, you might be better off on the board.
163 00:09:13,720 00:09:16,080 It's been a while since I've actually prepped a crab, It's been a while since I've actually prepped a crab,
164 00:09:16,279 00:09:18,000 just because I'm on the pastry section now. just because I'm on the pastry section now.
165 00:09:22,200 00:09:24,559 Yeah, there we go. Nice one! Yeah, there we go. Nice one!
166 00:09:24,759 00:09:28,200 You are so cool and calm. I know. You are so cool and calm. I know.
167 00:09:28,399 00:09:30,240 Hi, Josh. How are you going? Hi. Good. Hi, Josh. How are you going? Hi. Good.
168 00:09:30,440 00:09:31,720 Oh, wow. What are you doing here? Oh, wow. What are you doing here?
169 00:09:31,919 00:09:34,240 Just checking for bones, so there's nothing that gets through. Just checking for bones, so there's nothing that gets through.
170 00:09:34,440 00:09:38,720 Oh, my God, Dan is going to be so excited, because he loves crab. Oh, my God, Dan is going to be so excited, because he loves crab.
171 00:09:38,919 00:09:40,200 What are you doing here? What are you doing here?
172 00:09:40,399 00:09:42,039 So, I've got some prawn oil on the go. So, I've got some prawn oil on the go.
173 00:09:42,240 00:09:43,519 Yeah. Shellfish oil. Yeah. Shellfish oil.
174 00:09:43,720 00:09:45,759 Then I've got my water ready to blanche the broccolini. Then I've got my water ready to blanche the broccolini.
175 00:09:45,960 00:09:49,440 You've got about 20 minutes to go. Great. Thanks. You've got about 20 minutes to go. Great. Thanks.
176 00:09:49,639 00:09:51,360 Joshy, how does it smell? Joshy, how does it smell?
177 00:09:51,559 00:09:53,960 Smells good. I think it's nearly ready. It started popping. Smells good. I think it's nearly ready. It started popping.
178 00:09:58,679 00:09:59,720 So how's Yolaine going? So how's Yolaine going?
179 00:09:59,919 00:10:05,080 Yolaine is making a priest omelette, so as the story goes, Yolaine is making a priest omelette, so as the story goes,
180 00:10:05,279 00:10:07,879 the monks or the priests from Brittany in France, the monks or the priests from Brittany in France,
181 00:10:08,080 00:10:11,080 this was one of the only earthly delights they could enjoy. this was one of the only earthly delights they could enjoy.
182 00:10:11,279 00:10:13,799 It was crayfish or scampi, cognac, truffles. It was crayfish or scampi, cognac, truffles.
183 00:10:14,000 00:10:15,720 I don't think these priests had it too badly. I don't think these priests had it too badly.
184 00:10:15,960 00:10:19,120 Maybe we should run away and join the priesthood. Look, I'm there. Maybe we should run away and join the priesthood. Look, I'm there.
185 00:10:19,320 00:10:21,399 Jacinta has done something really interesting, Jacinta has done something really interesting,
186 00:10:21,600 00:10:23,519 which is she's separated the yolks and the whites... which is she's separated the yolks and the whites...
187 00:10:23,720 00:10:25,000 I saw that earlier on, yeah. Yeah. I saw that earlier on, yeah. Yeah.
188 00:10:25,200 00:10:28,120 So this is going to give it that really airy texture, So this is going to give it that really airy texture,
189 00:10:28,320 00:10:30,840 so I think that she's onto a good thing there. so I think that she's onto a good thing there.
190 00:10:38,879 00:10:43,480 MAEVE O'MEARA: Our three home cooks and Bistro Rex's station chef Joshua MAEVE O'MEARA: Our three home cooks and Bistro Rex's station chef Joshua
191 00:10:43,679 00:10:47,440 are all preparing their own version of the classic French dish, are all preparing their own version of the classic French dish,
192 00:10:47,639 00:10:49,200 the omelette. the omelette.
193 00:10:49,399 00:10:52,679 Blind-tasting judge Dan will try each dish, Blind-tasting judge Dan will try each dish,
194 00:10:52,879 00:10:54,720 without knowing who cooked what. without knowing who cooked what.
195 00:10:54,919 00:10:56,159 DAN HONG: For the perfect omelette, DAN HONG: For the perfect omelette,
196 00:10:56,360 00:11:00,279 I'm looking for nice firm texture on the outside I'm looking for nice firm texture on the outside
197 00:11:00,480 00:11:02,759 and then when I do put my fork inside and then when I do put my fork inside
198 00:11:02,960 00:11:04,759 it's nice and soft in the middle. it's nice and soft in the middle.
199 00:11:04,960 00:11:08,200 I don't want to see a really brown crust, I don't want to see a really brown crust,
200 00:11:08,399 00:11:11,000 because that's when you know the pan was too hot, because that's when you know the pan was too hot,
201 00:11:11,200 00:11:13,120 that means the eggs are overcooked. that means the eggs are overcooked.
202 00:11:14,240 00:11:16,600 I'm really keen to see what creativeness I'm really keen to see what creativeness
203 00:11:16,799 00:11:19,679 comes out of this omelette challenge. comes out of this omelette challenge.
204 00:11:23,320 00:11:28,919 I'm smashing as much flavour out of the shells as possible I'm smashing as much flavour out of the shells as possible
205 00:11:29,120 00:11:31,039 because now the sauce... because now the sauce...
206 00:11:32,240 00:11:34,200 This is liquid gold here. This is liquid gold here.
207 00:11:34,399 00:11:36,919 The next thing I do is to add some cognac. The next thing I do is to add some cognac.
208 00:11:38,840 00:11:42,799 If I just leave the sauce the way it is, it's going to be too thin. If I just leave the sauce the way it is, it's going to be too thin.
209 00:11:43,000 00:11:45,279 So I'm mixing butter with flour So I'm mixing butter with flour
210 00:11:45,480 00:11:48,240 to thicken the sauce once it's finished, to thicken the sauce once it's finished,
211 00:11:48,440 00:11:51,080 and you just whisk that in and you bring it to the boil. and you just whisk that in and you bring it to the boil.
212 00:11:53,159 00:11:54,559 Next I'll be doing the omelette. Next I'll be doing the omelette.
213 00:11:56,559 00:11:59,639 This is a really crucial time because now it's about the omelette. This is a really crucial time because now it's about the omelette.
214 00:12:00,759 00:12:02,960 Let's hope we don't get any scrambled eggs. Let's hope we don't get any scrambled eggs.
215 00:12:05,799 00:12:09,200 So, for the omelette I whisk my eggs and the more I beat my egg, So, for the omelette I whisk my eggs and the more I beat my egg,
216 00:12:09,399 00:12:10,840 the fluffier my omelette. the fluffier my omelette.
217 00:12:15,840 00:12:18,679 Oh, it's got colour. Right, let's do another one. Oh, it's got colour. Right, let's do another one.
218 00:12:18,879 00:12:21,320 Now my first one failed because it stayed too long in the pan. Now my first one failed because it stayed too long in the pan.
219 00:12:21,519 00:12:24,039 I'm sure it was still tasty but it had colour. I'm sure it was still tasty but it had colour.
220 00:12:29,960 00:12:33,039 JACINTA: Now that the creme fraiche filling is ready, JACINTA: Now that the creme fraiche filling is ready,
221 00:12:33,240 00:12:34,799 I'm going to start on the hollandaise. I'm going to start on the hollandaise.
222 00:12:35,000 00:12:38,559 To make a traditional hollandaise there's lots of steps. To make a traditional hollandaise there's lots of steps.
223 00:12:38,759 00:12:40,559 I've got an easier way. I've got an easier way.
224 00:12:40,759 00:12:44,120 We've got the egg yolks and lemon juice in... We've got the egg yolks and lemon juice in...
225 00:12:44,320 00:12:49,600 It has to be a tall cylinder, stick blender and melted butter. It has to be a tall cylinder, stick blender and melted butter.
226 00:12:49,799 00:12:51,799 Jacinta's all over it. Jacinta's all over it.
227 00:12:56,039 00:12:57,159 Yay! Yay!
228 00:12:57,360 00:13:00,519 The hollandaise will just add another element, The hollandaise will just add another element,
229 00:13:00,720 00:13:02,559 a bit more decadence. a bit more decadence.
230 00:13:02,759 00:13:04,000 Voila. Voila.
231 00:13:08,480 00:13:10,200 15 minutes to go, everyone. 15 minutes to go, everyone.
232 00:13:10,399 00:13:14,799 GABRIELA: Once the green dressing is done, then I move onto the filling. GABRIELA: Once the green dressing is done, then I move onto the filling.
233 00:13:15,000 00:13:18,480 I chop some spring onion, along with chives. I chop some spring onion, along with chives.
234 00:13:18,679 00:13:20,399 I take the goat cheese, I take the goat cheese,
235 00:13:20,600 00:13:22,679 mix them up and add some pepper. mix them up and add some pepper.
236 00:13:23,960 00:13:27,799 And then it's time for me to make the omelette. And then it's time for me to make the omelette.
237 00:13:31,639 00:13:33,639 MARK OLIVE: How are you feeling about the whole cook, good? MARK OLIVE: How are you feeling about the whole cook, good?
238 00:13:33,840 00:13:36,720 It's something I make at home all the time. It's something I make at home all the time.
239 00:13:36,919 00:13:39,960 My omelette is very simple but I think it's very tasty. My omelette is very simple but I think it's very tasty.
240 00:13:40,159 00:13:44,320 Omelette, it's a simple dish if you think about it, but it's not simple. Omelette, it's a simple dish if you think about it, but it's not simple.
241 00:13:44,519 00:13:47,759 If you cook it too long then it becomes rubbery If you cook it too long then it becomes rubbery
242 00:13:47,960 00:13:49,039 and it's not omelette anymore. and it's not omelette anymore.
243 00:13:49,240 00:13:52,000 While the omelette was cooking I add my filling, While the omelette was cooking I add my filling,
244 00:13:52,200 00:13:53,879 then I start rolling then I start rolling
245 00:13:54,080 00:13:57,240 and I notice that my omelette turned a bit brownish and I notice that my omelette turned a bit brownish
246 00:13:57,440 00:13:59,039 so I wasn't too happy with it. so I wasn't too happy with it.
247 00:14:00,639 00:14:02,960 So I decided to make another omelette. So I decided to make another omelette.
248 00:14:07,320 00:14:10,919 This time, the colour was the one that I liked it. This time, the colour was the one that I liked it.
249 00:14:12,440 00:14:14,840 Uh, rolled it just to set for a bit. Uh, rolled it just to set for a bit.
250 00:14:16,039 00:14:17,960 I'm ready. I'm ready.
251 00:14:19,559 00:14:21,799 So what are you going to fry in that one Joshy? So what are you going to fry in that one Joshy?
252 00:14:22,000 00:14:23,120 JOSH: Doing the crab in this one. JOSH: Doing the crab in this one.
253 00:14:23,320 00:14:25,240 I use the shellfish oil to cook the omelette I use the shellfish oil to cook the omelette
254 00:14:25,440 00:14:28,360 and it's actually taking on the real flavour of the prawn. and it's actually taking on the real flavour of the prawn.
255 00:14:28,559 00:14:30,919 Mm! Is that your shellfish oil? Mm! Is that your shellfish oil?
256 00:14:31,120 00:14:32,720 It's a good colour. It's a good colour.
257 00:14:32,919 00:14:34,120 I decided to do a tester omelette I decided to do a tester omelette
258 00:14:34,320 00:14:36,759 just because it's something that I don't do every day. just because it's something that I don't do every day.
259 00:14:38,519 00:14:40,559 We've got ten minutes left, Joshy. We've got ten minutes left, Joshy.
260 00:14:48,720 00:14:49,679 I reckon that's enough. I reckon that's enough.
261 00:14:49,879 00:14:50,759 So the first omelette, So the first omelette,
262 00:14:50,960 00:14:52,440 the spanner crab wasn't actually cooked the spanner crab wasn't actually cooked
263 00:14:52,639 00:14:53,879 all the way through the eggs. all the way through the eggs.
264 00:14:54,080 00:14:55,399 It was more rolled into the omelette. It was more rolled into the omelette.
265 00:14:55,600 00:14:56,600 So when you're biting through So when you're biting through
266 00:14:56,799 00:14:59,039 you're not necessarily going to get the spanner crab. you're not necessarily going to get the spanner crab.
267 00:14:59,240 00:15:01,240 So I decide to do a second omelette. So I decide to do a second omelette.
268 00:15:02,559 00:15:05,240 YOLAINE: For my second omelette, I quickly whip some more eggs together YOLAINE: For my second omelette, I quickly whip some more eggs together
269 00:15:05,440 00:15:07,720 and prepare my pan again... and prepare my pan again...
270 00:15:13,519 00:15:14,960 ..and this time it's perfect. ..and this time it's perfect.
271 00:15:19,559 00:15:24,039 JACINTA: I'm going to mix the egg yolks in now to the whites. JACINTA: I'm going to mix the egg yolks in now to the whites.
272 00:15:24,240 00:15:27,639 Now the mixture's incorporated gently Now the mixture's incorporated gently
273 00:15:27,840 00:15:29,720 so not to squash out any of the air, so not to squash out any of the air,
274 00:15:29,919 00:15:31,639 it's put in the pan. it's put in the pan.
275 00:15:33,960 00:15:38,240 Once the base of the omelette looks how you want it, Once the base of the omelette looks how you want it,
276 00:15:38,440 00:15:43,679 you can pop your omelette underneath a grill just to get the top to set. you can pop your omelette underneath a grill just to get the top to set.
277 00:15:45,879 00:15:47,559 Can I steal one of these? Can I steal one of these?
278 00:15:47,759 00:15:48,679 You certainly may. You certainly may.
279 00:15:48,879 00:15:51,120 Excellent. I love some good smoked salmon. Excellent. I love some good smoked salmon.
280 00:15:53,759 00:15:57,159 It's really tricky to determine whether it's cooked or not. It's really tricky to determine whether it's cooked or not.
281 00:15:57,360 00:15:59,960 Usually it's about feel and timing. Usually it's about feel and timing.
282 00:16:00,159 00:16:01,919 I chose to make this style of omelette I chose to make this style of omelette
283 00:16:02,120 00:16:06,279 because I find the results more consistent than a regular omelette. because I find the results more consistent than a regular omelette.
284 00:16:07,639 00:16:11,559 Now I'm happy my omelette's cooked, I'm ready to plate up. Now I'm happy my omelette's cooked, I'm ready to plate up.
285 00:16:13,120 00:16:14,639 MELISSA LEONG: Five minutes, everyone. MELISSA LEONG: Five minutes, everyone.
286 00:16:16,200 00:16:17,919 GABRIELA: I've got five minutes to go GABRIELA: I've got five minutes to go
287 00:16:18,120 00:16:20,039 and I'm ready to plate my omelette. and I'm ready to plate my omelette.
288 00:16:26,480 00:16:28,799 MARK OLIVE: OK. Plates on the pass, guys, when you're ready. MARK OLIVE: OK. Plates on the pass, guys, when you're ready.
289 00:16:30,399 00:16:33,039 Well done, Gabriela! MAN: Well done, Gabriella! Well done, Gabriela! MAN: Well done, Gabriella!
290 00:16:33,240 00:16:34,960 First on the pass. First on the pass.
291 00:16:38,559 00:16:40,039 You're going to have to hurry now. You're going to have to hurry now.
292 00:16:43,799 00:16:45,000 Well done, Jacinta. Well done, Jacinta.
293 00:16:51,080 00:16:52,559 Very quickly. Very quickly.
294 00:16:53,679 00:16:55,519 Looks good. Looks good.
295 00:16:55,720 00:16:57,919 MAN: Come on, Yolaine. Well done. Well done, Yolaine! MAN: Come on, Yolaine. Well done. Well done, Yolaine!
296 00:16:59,559 00:17:01,200 YOLAINE: I had the most beautiful product. YOLAINE: I had the most beautiful product.
297 00:17:01,399 00:17:03,039 I really hope I did justice to them. I really hope I did justice to them.
298 00:17:03,240 00:17:05,279 MELISSA LEONG: Last seconds. MELISSA LEONG: Last seconds.
299 00:17:05,480 00:17:07,759 Looking good, Josh. Make this one pretty. Looking good, Josh. Make this one pretty.
300 00:17:07,960 00:17:09,400 Come on, Joshy, Josh. Come on, Joshy, Josh.
301 00:17:09,599 00:17:11,720 How long has he got left? 30 seconds. How long has he got left? 30 seconds.
302 00:17:13,000 00:17:14,880 Well done, Chef. Well done, Chef.
303 00:17:15,079 00:17:18,039 Well done. (CHEERING, APPLAUSE) Well done. (CHEERING, APPLAUSE)
304 00:17:18,240 00:17:20,720 That's four on the pass. Well done, everyone. That's four on the pass. Well done, everyone.
305 00:17:29,200 00:17:33,160 MAEVE O'MEARA: All of our cooks have served up their best French omelettes. MAEVE O'MEARA: All of our cooks have served up their best French omelettes.
306 00:17:33,359 00:17:36,319 Now it's time for judge Dan to taste all the dishes Now it's time for judge Dan to taste all the dishes
307 00:17:36,519 00:17:39,359 without knowing who cooked what. without knowing who cooked what.
308 00:17:39,559 00:17:40,599 Welcome back, Dan. Welcome back, Dan.
309 00:17:40,799 00:17:43,000 MELISSA LEONG: Based on first impressions, what do you think? MELISSA LEONG: Based on first impressions, what do you think?
310 00:17:43,200 00:17:46,599 DAN HONG: Very interesting! Four very, very different omelettes. DAN HONG: Very interesting! Four very, very different omelettes.
311 00:17:46,799 00:17:48,240 So where would you like to start tonight? So where would you like to start tonight?
312 00:17:48,440 00:17:49,720 Let's try this one. Let's try this one.
313 00:17:50,960 00:17:52,559 This is the priest's omelette. This is the priest's omelette.
314 00:17:53,839 00:17:56,279 Posh priest Dan. (LAUGHS) Posh priest Dan. (LAUGHS)
315 00:17:56,480 00:17:58,440 Looks beautiful, very luxurious. Looks beautiful, very luxurious.
316 00:18:01,839 00:18:03,200 Oh, wow. Oh, wow.
317 00:18:13,079 00:18:14,359 That omelette, That omelette,
318 00:18:14,559 00:18:16,559 if it wasn't for the colour on the outside if it wasn't for the colour on the outside
319 00:18:16,759 00:18:18,720 it would be a perfectly executed omelette it would be a perfectly executed omelette
320 00:18:18,920 00:18:23,240 because the inside is nice and soft, creamy. because the inside is nice and soft, creamy.
321 00:18:24,559 00:18:26,480 That scampi is perfectly cooked That scampi is perfectly cooked
322 00:18:26,680 00:18:29,279 and that sauce, you know, and that sauce, you know,
323 00:18:29,480 00:18:31,599 I do commend that person for trying to make I do commend that person for trying to make
324 00:18:31,799 00:18:35,559 their own sort of bisque-style sauce with the scampi shells, their own sort of bisque-style sauce with the scampi shells,
325 00:18:35,759 00:18:37,880 but all I taste is cognac and cream but all I taste is cognac and cream
326 00:18:38,079 00:18:40,480 but overall, a very delicious omelette. but overall, a very delicious omelette.
327 00:18:40,680 00:18:44,559 This is smoked salmon omelette bene. This is smoked salmon omelette bene.
328 00:18:44,759 00:18:48,000 Bene! OK, like, short for Benedict obviously. Bene! OK, like, short for Benedict obviously.
329 00:18:48,200 00:18:49,799 Indeed. Indeed.
330 00:18:50,000 00:18:52,640 The shape, I've got to say the shape is beautiful. The shape, I've got to say the shape is beautiful.
331 00:18:52,839 00:18:54,599 It is a classic omelette shape. It is a classic omelette shape.
332 00:18:54,799 00:18:56,279 The colour! The colour!
333 00:18:57,400 00:19:01,160 Textbook. Beautifully golden yellow. Textbook. Beautifully golden yellow.
334 00:19:01,359 00:19:03,359 OK, here it goes. Alright. OK, here it goes. Alright.
335 00:19:12,000 00:19:13,079 Nice presentation Nice presentation
336 00:19:13,279 00:19:17,319 except for the leaking of the creme fraiche on the outside. except for the leaking of the creme fraiche on the outside.
337 00:19:17,519 00:19:19,559 That's actually a really tasty omelette... That's actually a really tasty omelette...
338 00:19:20,799 00:19:23,240 ..and that hollandaise, um, has a really good acidity, ..and that hollandaise, um, has a really good acidity,
339 00:19:23,440 00:19:25,319 really cuts the saltiness and the richness... really cuts the saltiness and the richness...
340 00:19:25,519 00:19:26,839 Not too rich. Yeah, not too rich at all. Not too rich. Yeah, not too rich at all.
341 00:19:27,039 00:19:27,839 Fantastic. Fantastic.
342 00:19:28,039 00:19:30,599 Dan, smoked salmon omelette. Dan, smoked salmon omelette.
343 00:19:32,160 00:19:35,680 It's almost like a smoked salmon omelette san choy bau It's almost like a smoked salmon omelette san choy bau
344 00:19:35,880 00:19:38,079 and, uh, what's this green sauce? and, uh, what's this green sauce?
345 00:19:38,279 00:19:40,480 Salsa verde. Oh. Delicious. Salsa verde. Oh. Delicious.
346 00:19:40,680 00:19:43,480 I love salsa verde. Bit of salsa verde. I love salsa verde. Bit of salsa verde.
347 00:19:50,039 00:19:52,240 The omelette on its own just with the goat's cheese The omelette on its own just with the goat's cheese
348 00:19:52,440 00:19:54,880 is absolutely divine. is absolutely divine.
349 00:19:56,319 00:19:58,279 Really soft in the middle, light and fluffy. Really soft in the middle, light and fluffy.
350 00:19:58,480 00:20:00,160 The only concern I have is that The only concern I have is that
351 00:20:00,359 00:20:03,400 the omelette is just a component to this dish the omelette is just a component to this dish
352 00:20:03,599 00:20:05,160 rather than the star of the dish. rather than the star of the dish.
353 00:20:05,359 00:20:06,359 Ah. Ah.
354 00:20:06,559 00:20:10,680 This is spanner crab omelette with chargrilled broccolini. This is spanner crab omelette with chargrilled broccolini.
355 00:20:10,880 00:20:12,680 Crab omelettes are my favourite. Crab omelettes are my favourite.
356 00:20:14,359 00:20:17,640 You can see there's no colour on the egg itself. You can see there's no colour on the egg itself.
357 00:20:17,839 00:20:19,200 There is a tear there, There is a tear there,
358 00:20:19,400 00:20:22,279 so not ideal in terms of appearance to be quite honest. so not ideal in terms of appearance to be quite honest.
359 00:20:22,480 00:20:25,480 Smells really awesome. Smells really awesome.
360 00:20:30,079 00:20:32,079 This is very good. This is very good.
361 00:20:33,559 00:20:36,200 I can taste that beautiful sweet crab meat I can taste that beautiful sweet crab meat
362 00:20:36,400 00:20:41,160 and look it's still... still nice and soft and fluffy in the middle. and look it's still... still nice and soft and fluffy in the middle.
363 00:20:41,359 00:20:43,200 I love the texture of the broccolini I love the texture of the broccolini
364 00:20:43,400 00:20:48,599 and that prawn-infused oil slash butter sauce was a good move. and that prawn-infused oil slash butter sauce was a good move.
365 00:20:49,920 00:20:51,880 So that's all four tasted, Dan. So that's all four tasted, Dan.
366 00:20:52,079 00:20:54,640 Do you think you've spotted the restaurant's work? Do you think you've spotted the restaurant's work?
367 00:20:54,839 00:20:56,599 I know a well-made omelette when I see one. I know a well-made omelette when I see one.
368 00:20:56,799 00:20:58,960 But will it be the best plate on the pass? But will it be the best plate on the pass?
369 00:20:59,160 00:21:00,920 That's the question. That's the question.
370 00:21:06,440 00:21:11,519 MAEVE O'MEARA: It's French Week and station chef Joshua of Bistro Rex MAEVE O'MEARA: It's French Week and station chef Joshua of Bistro Rex
371 00:21:11,720 00:21:14,599 has faced off against our three home cooks, has faced off against our three home cooks,
372 00:21:14,799 00:21:17,599 making classic French omelettes. making classic French omelettes.
373 00:21:17,799 00:21:22,680 Now it's time to find out which dish judge Dan enjoyed the most. Now it's time to find out which dish judge Dan enjoyed the most.
374 00:21:24,799 00:21:29,480 Home cooks, chef, tonight was a classic French cooking challenge, Home cooks, chef, tonight was a classic French cooking challenge,
375 00:21:29,680 00:21:32,720 and omelettes may be simple but they do demand perfection, and omelettes may be simple but they do demand perfection,
376 00:21:32,920 00:21:35,519 and you didn't disappoint, so well done. and you didn't disappoint, so well done.
377 00:21:35,720 00:21:38,480 Head chef Jo, you had the best seat in the house. Head chef Jo, you had the best seat in the house.
378 00:21:38,680 00:21:40,960 Yes. How'd they go? Yes. How'd they go?
379 00:21:41,160 00:21:42,839 There's stiff competition tonight. There's stiff competition tonight.
380 00:21:43,039 00:21:46,480 Well, Dan, it's time to know what you're thinking Well, Dan, it's time to know what you're thinking
381 00:21:46,680 00:21:48,880 and who knocked it out of the park tonight? and who knocked it out of the park tonight?
382 00:21:49,079 00:21:51,839 The omelette is a true test of a chef. The omelette is a true test of a chef.
383 00:21:52,039 00:21:55,440 Omelettes seem like such a simple thing to do Omelettes seem like such a simple thing to do
384 00:21:55,640 00:21:56,880 but it's actually one of the hardest but it's actually one of the hardest
385 00:21:57,079 00:21:59,720 because the simplest things are the hardest to execute. because the simplest things are the hardest to execute.
386 00:22:00,880 00:22:04,400 One of these omelettes was just sublime. One of these omelettes was just sublime.
387 00:22:04,599 00:22:07,799 For me, the best plate on the pass is... For me, the best plate on the pass is...
388 00:22:10,400 00:22:14,440 Tonight's winning omelette and the best plate on the pass is... Tonight's winning omelette and the best plate on the pass is...
389 00:22:15,960 00:22:17,880 ..the spanner crab omelette with broccolini. ..the spanner crab omelette with broccolini.
390 00:22:18,079 00:22:20,759 (CHEERING, APPLAUSE) (CHEERING, APPLAUSE)
391 00:22:20,960 00:22:23,119 MAN: Well done. MAN: Well done.
392 00:22:23,319 00:22:25,039 Well done, Joshy. Well done, Joshy.
393 00:22:27,359 00:22:29,920 Not bad for a pastry chef, mate. How are you feeling? Not bad for a pastry chef, mate. How are you feeling?
394 00:22:30,119 00:22:32,039 I'm feeling ecstatic I'm feeling ecstatic
395 00:22:32,240 00:22:33,640 because I was really calm up to the end because I was really calm up to the end
396 00:22:33,839 00:22:36,319 and then I realise I'm like, "Oh! I've got to do some stuff." and then I realise I'm like, "Oh! I've got to do some stuff."
397 00:22:36,519 00:22:38,640 (LAUGHTER) (LAUGHTER)
398 00:22:38,839 00:22:40,359 It was just perfectly made. It was just perfectly made.
399 00:22:40,559 00:22:42,279 It was beautiful and moist in the middle. It was beautiful and moist in the middle.
400 00:22:42,480 00:22:44,200 There was no colour on the outside There was no colour on the outside
401 00:22:44,400 00:22:46,519 and I love the shellfish oil that you put in there. and I love the shellfish oil that you put in there.
402 00:22:46,720 00:22:50,079 That really elevated the dish to the next level so, um, well done. That really elevated the dish to the next level so, um, well done.
403 00:22:50,279 00:22:52,519 OK, Dan, now to the tough part. OK, Dan, now to the tough part.
404 00:22:52,720 00:22:55,200 Please tell us which of these plates Please tell us which of these plates
405 00:22:55,400 00:22:58,039 didn't quite live up to the same level as the others. didn't quite live up to the same level as the others.
406 00:22:58,240 00:23:00,119 This is a really tough decision This is a really tough decision
407 00:23:00,319 00:23:03,519 because there are so many good things about because there are so many good things about
408 00:23:03,720 00:23:06,240 every single omelette on this pass, every single omelette on this pass,
409 00:23:06,440 00:23:09,759 but for me, the plate that didn't quite live up to my expectations but for me, the plate that didn't quite live up to my expectations
410 00:23:09,960 00:23:11,079 is... is...
411 00:23:14,240 00:23:15,599 ..the smoked salmon omelette. ..the smoked salmon omelette.
412 00:23:16,640 00:23:18,519 Gabriela. Gabriela.
413 00:23:18,720 00:23:20,920 I loved the fact that it was served in a lettuce cup I loved the fact that it was served in a lettuce cup
414 00:23:21,119 00:23:22,279 and served with a salsa verde. and served with a salsa verde.
415 00:23:22,480 00:23:23,880 The balance was totally there. The balance was totally there.
416 00:23:24,079 00:23:27,960 But I feel that the omelette wasn't the star of the show in this dish. But I feel that the omelette wasn't the star of the show in this dish.
417 00:23:28,160 00:23:31,839 It was sort of a supporting act in like a canape-style thing. It was sort of a supporting act in like a canape-style thing.
418 00:23:32,039 00:23:35,640 The recipe itself was great. The recipe itself was great.
419 00:23:35,839 00:23:38,559 Gabriella, thank you so much for spending time with us. Gabriella, thank you so much for spending time with us.
420 00:23:38,759 00:23:41,039 Unfortunately it does mean you are going home tonight Unfortunately it does mean you are going home tonight
421 00:23:41,240 00:23:43,599 but we have loved seeing what you've done. but we have loved seeing what you've done.
422 00:23:43,799 00:23:45,440 Thank you for the opportunity. Thank you for the opportunity.
423 00:23:45,640 00:23:48,160 And congratulations again to tonight's winner, And congratulations again to tonight's winner,
424 00:23:48,359 00:23:49,559 Bistro Rex and station chef Josh. Bistro Rex and station chef Josh.
425 00:23:49,759 00:23:50,880 Well done! Well done!
426 00:23:51,079 00:23:53,079 (CHEERING, APPLAUSE) (CHEERING, APPLAUSE)
427 00:23:53,279 00:23:55,680 Now, everybody, come in and try these cracking omelettes. Now, everybody, come in and try these cracking omelettes.
428 00:23:55,880 00:23:57,000 (ALL LAUGH) (ALL LAUGH)
429 00:23:58,240 00:24:01,160 Congratulations! ALL: Yay! Congratulations! ALL: Yay!
430 00:24:01,359 00:24:03,000 Is this one yours, Yolaine? Is this one yours, Yolaine?
431 00:24:03,200 00:24:05,160 YOLAINE: Yes, it was mine. YOLAINE: Yes, it was mine.
432 00:24:05,359 00:24:06,880 Oh, very close, very close. Oh, very close, very close.
433 00:24:07,079 00:24:08,119 Thank you! Thank you!
434 00:24:08,319 00:24:09,599 Very happy. Very happy.
435 00:24:10,839 00:24:12,799 MAEVE O'MEARA: Next time on The Chefs' Line... MAEVE O'MEARA: Next time on The Chefs' Line...
436 00:24:13,000 00:24:14,039 Muscles. Muscles.
437 00:24:14,240 00:24:16,599 Sticky, sweet and upside down - Sticky, sweet and upside down -
438 00:24:16,799 00:24:20,200 we're making French classic tarte tatin. we're making French classic tarte tatin.
439 00:24:20,400 00:24:21,400 It's better than I thought. It's better than I thought.
440 00:24:21,599 00:24:23,640 And our home cooks... Ooh! (LAUGHS) And our home cooks... Ooh! (LAUGHS)
441 00:24:23,839 00:24:26,839 ..will be facing Bistro Rex's sous-chef Mishy. ..will be facing Bistro Rex's sous-chef Mishy.
442 00:24:27,039 00:24:28,720 Mish, less talking, more working! Mish, less talking, more working!
443 00:24:28,920 00:24:30,400 (LAUGHTER) (LAUGHTER)